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Matar Pulao
  • Condiments
  • Indian
  • Diwali
Lesson from Asma Khan's class

Video time: 15 min

Matar PulaoAdd some extra excitement to your plain white rice and learn how to make this simple, straightforward, and ultra flavorful side dish. If you want to learn more about masalas (spice blends), this lesson is a must watch.

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Asma Khan
Teaches her Indian cuisine
Join Asma on a culinary journey to Kolkata, India and explore her favorite Indian dishes and Bengali flavors.

In this lesson

Matar Pulao
Add some extra excitement to your plain white rice and learn how to make this simple, straightforward, and ultra flavorful side dish. ‘Matar’ is Hindi for green peas and ‘pulao’ means pilaf, and when you put those two words together, you get ‘matar pulao’ or ‘peas pulao’ the classic and insanely popular Indian rice and peas dish. If you want to learn more about masalas (spice blends), this lesson is a must watch!
Masala
Master how to make masala and learn to blend your very own spice mix at home. This will introduce warm masala flavors into every dish.
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What you'll learn

Matar Pulao

Add some extra excitement to your plain white rice and learn how to make this simple, straightforward, and ultra flavorful side dish.

Basmati Rice

Follow Asma’s tips and your rice will never be mushy again. Learn the simplest cooking method and traditional presentation of basmati rice.

Masala 101

Listen closely as Asma reveals her secret tips on making the ultimate homemade garam masala spice blend.

Asma Khan
Teaches her Indian cuisine
Join Asma on a culinary journey to Kolkata, India and explore her favorite Indian dishes and Bengali flavors.

Asma Khan
Teaches her Indian Cuisine

The acclaimed Indian-born chef, London restaurateur, and social activist, guides home cooks on a culinary journey through the bustling bazaars and narrow alleyways of Kolkata. In her first-ever cooking class, Asma teaches her favorite homemade recipes – from unique Bengali dishes to recipes that have been in her family for generations. Go on an adventure through her hometown, where you will meet Asma’s friends, family, and the people making a difference in West Bengal’s food scene. Learn how techniques like how to make your own spice blends, the secrets to making perfect white rice, and the proper way to create a well-balanced curry. Feed your knowledge of Indian masalas (spice blends), vegetables, and street foods as you expand your epicurean horizons and learn how to cook the foods that made Asma Khan who she is today.

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Asma’s lesson plan

Asma Khan takes a culinary journey through the bustling streets and colorful markets of Kolkata, India to explore the nostalgic smells, flavors, and ingredients of her ancestral Bengali heritage. She chases childhood memories and meets with inspiring women, all on a quest to understand the influences behind the foods that define the chef she has become.

Asma teaches how to infuse saffron, blend masalas, build flavor profiles, and she even reveals her secret tips on making the ultimate homemade garam masala.

Matar PulaoAdd some extra excitement to your plain white rice and learn how to make this simple, straightforward, and ultra flavorful side dish. If you want to learn more about masalas (spice blends), this lesson is a must watch.

Asma serves this lentil and rice dish in her restaurants and loves it for its complex simplicity, a sweet and sour dish with balanced flavors. 

"It's rice pudding on steroids," Asma says about ki kheer, a traditional Indian rice pudding that uses Gulab (baby basmati rice), and jaggery (palm sugar), and is known for bringing good luck and fortune.

Sandesh is one of Bengal's favorite desserts. There are many different types, but Asma likes to infuse it with saffron to give it a delicate floral flavor.

This Indian Version of creamed spinach is the perfect vegetarian side dish. It’s packed with flavor and so easy to make. While Asma uses spinach, this recipe also works great with kale, arugula, or swiss chard.

For the first time ever, Asma is making her family’s recipe with Middle Eastern and Persian roots. A recipe that has been cooked for generations, but never written down. She serves it with a refreshing cucumber and pomegranate salad.

Asma teaches how to make India's favorite street food, Bengali-style samosas (known as singara), that are stuffed with an aloo gobi filling of cauliflower, potatoes, peanuts, and seasonings like ginger and turmeric. She pairs it with a fiery tomato chutney.

Learn how to make this regional specialty with jumbo fresh tiger prawns. Asma teaches how to make a traditional turmeric and salt marinade for the shrimp and Bengali-style boiled rice, a method, which according to Asma, is the healthiest way to eat rice.

Take a ride on the Darjeeling Express and learn how to make the Indian Version of meat-and-potatoes as Asma teaches life-changing cooking skills like how to properly blend spices, infuse oils, and layer flavors.

Whenever Asma thinks of home, she thinks of parathas, her favorite bread. Learn as Asma shows how to make this incredible Indian flatbread and teaches two methods of how to roll and cook it on the tawa, a flat griddle pan.

Asma became famous worldwide for her Indian supper club in London. She has returned to Kolkata to cook an outdoor dinner party on the grill with journalist and friend Kounteya Sinha: fish and cheese paneer kebabs, smoky eggplant dip, and sweet potato salad.

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What our students have to say

"I’ve been doing my basmatI rice wrong! Will be trying this dish and washing it correctly with these wonderful tips."

Vanessa L
Vanessa L.

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